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<\/p>\n<\/p>\n
2\u00a0cups\u00a0pumpkin puree\u00a0, homemade or canned<\/p>\n
1\/2\u00a0cup\u00a0coconut sugar<\/p>\n
1\/2\u00a0teaspoon\u00a0ground cinnamon<\/p>\n
1\/8\u00a0teaspoon\u00a0ground nutmeg<\/p>\n
1\/8\u00a0teaspoon\u00a0ground cloves<\/p>\n
1\/2\u00a0teaspoon\u00a0pure vanilla extract<\/p>\n
1\/4\u00a0teaspoon\u00a0salt<\/p>\n
1\u00a0tablespoon\u00a0unsalted butter<\/p>\n
1 1\/2\u00a0cups (225g)\u00a0whole wheat flour<\/p>\n
1 1\/2\u00a0cups (200g)\u00a0all-purpose flour<\/p>\n
2\u00a0tablespoons\u00a0coconut sugar<\/p>\n
1\/4\u00a0teaspoon\u00a0salt<\/p>\n
1\u00a0cup (226g)\u00a0unsalted butter\u00a0, cold, cut into cubes<\/p>\n
2\u00a0eggs\u00a0, whisked<\/p>\n
1\u00a0tablespoon\u00a0milk<\/p>\n
1\u00a0egg\u00a0, whisked<\/p>\n
sugar for sprinkling<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n In a medium saucepan, melt the butter over medium-low heat. Stir in the pumpkin puree (I used homemade), brown sugar, cinnamon, nutmeg, cloves, vanilla, and salt and cook on low heat, stirring often, until the sugar has completely dissolved and the mixture becomes thick and darker in color. Taste for sugar and spices and adjust to your taste, if necessary. Remove from heat and let cool to room temperature.<\/p>\n Add both flours, coconut sugar, and salt in a large bowl and mix until combined. Add the butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture resembles crumbs. Pour whisked eggs and a tablespoon of milk into the butter\/flour mixture and mix thoroughly. Alternatively, you can do the dough in a food processor.<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the filling: 2\u00a0cups\u00a0pumpkin puree\u00a0, homemade or canned 1\/2\u00a0cup\u00a0coconut sugar 1\/2\u00a0teaspoon\u00a0ground cinnamon 1\/8\u00a0teaspoon\u00a0ground nutmeg 1\/8\u00a0teaspoon\u00a0ground cloves 1\/2\u00a0teaspoon\u00a0pure vanilla extract 1\/4\u00a0teaspoon\u00a0salt 1\u00a0tablespoon\u00a0unsalted butter For the dough: 1 1\/2\u00a0cups (225g)\u00a0whole wheat flour 1 1\/2\u00a0cups (200g)\u00a0all-purpose flour 2\u00a0tablespoons\u00a0coconut sugar 1\/4\u00a0teaspoon\u00a0salt 1\u00a0cup (226g)\u00a0unsalted butter\u00a0, cold, cut into cubes 2\u00a0eggs\u00a0, whisked 1\u00a0tablespoon\u00a0milk For the egg wash: 1\u00a0egg\u00a0, whisked sugar […]<\/p>\n","protected":false},"author":2,"featured_media":3457,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-1326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections:<\/strong><\/h2>\n
The filling:<\/strong><\/h4>\n
The dough:<\/strong><\/h4>\n